Classic Hummus

    • Prep Time
    • 8 hrs
    • Cook Time
    • 2 hrs
    • Yield
    • 1 bowl

Hummus is an Arabic word that means “chickpeas.” According to the all-knowing Wikipedia, the earliest recipe for hummus dates to 13th century Egypt, though that version didn’t include garlic. Today the creamy dish is popular all around the world.

Made from blended chickpeas, tahini and spices, hummus is very nutritious. Chickpeas are very high in protein and fiber. Tahini, which is made of sesame seeds, is high in amino acids. Hummus is also a great source of iron and vitamin C and B6.

So next time you are in a snacking mood, dip some pita chips into hummus. It’s delicious and nutritious!

Hummus is one of the most popular dishes in Israel because it is parve, so can be eaten with meat or dairy.

When you make hummus from scratch it tastes completely different than if you buy it pre-made from the store. Open your senses and taste buds with this easy recipe!

I like it both warm and cold, and I serve warmed or toasted pita bread with this classic hummus recipe. Other toppings and garnish options are chopped tomatoes, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, sumac, olives, pine nuts or pickles. Enjoy!

Rate Recipe

3 Ratings

Ingredients

  • 1 cup dried chickpeas
  • 4 cups vegetable stock or water
  • 2 bay leaves
  • 4 cloves garlic
  • 3 tbsp tahini
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 2 lemons, juiced
  • 1/2 tsp crushed red pepper
  • paprika & olive oil for garnish

Instructions

  • 1. Soak the chickpeas for 8 hours or overnight.
  • 2. Drain chickpeas and transfer to a saucepan. Add water or stock and bay leaves, then bring to boil. Reduce heat and simmer for 2 hours. Drain, reserving around 1 cup of the cooking liquid.
  • 3. Cool chickpeas. For a smoother hummus, remove shells by rolling a handful of chickpeas in your hand. Continue until all shells are removed.
  • 4. Using a blender or food processor, puree the chickpeas, garlic, tahini, cumin, salt, olive oil, lemon juice and crushed red pepper. Puree until creamy consistency, adding reserved cooking liquid, 1/4 cup at a time, if hummus is too thick.
  • 5. Garnish with olive oil and paprika. Serve with veggies or warm pita bread, and enjoy!

Instructions

  • 1. Soak the chickpeas for 8 hours or overnight.
  • 2. Drain chickpeas and transfer to a saucepan. Add water or stock and bay leaves, then bring to boil. Reduce heat and simmer for 2 hours. Drain, reserving around 1 cup of the cooking liquid.
  • 3. Cool chickpeas. For a smoother hummus, remove shells by rolling a handful of chickpeas in your hand. Continue until all shells are removed.
  • 4. Using a blender or food processor, puree the chickpeas, garlic, tahini, cumin, salt, olive oil, lemon juice and crushed red pepper. Puree until creamy consistency, adding reserved cooking liquid, 1/4 cup at a time, if hummus is too thick.
  • 5. Garnish with olive oil and paprika. Serve with veggies or warm pita bread, and enjoy!

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  • 3 people rated this recipe

  • Average Rating

    (4.7 / 5)


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